FREE UK MAINLAND DELIVERY ON ORDERS OVER £50

Grid Iron Meat

Pork Cheek Ragu

Pork cheek ragu is a rich, slow-cooked dish where tender pork cheeks melt into a velvety tomato and wine sauce. Perfect over pasta or polenta, this hearty Italian-inspired recipe delivers deep, comforting flavours ideal for a special meal or cosy night in.

INGREDIENTS
  • 1kg Oyster cut pork cheeks, trimmed of excess fat and sinew
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 2 celery sticks, finely chopped
  • 2 carrots, finely chopped
  • 4 garlic cloves, minced
  • 150ml dry white wine
  • 400ml passata
  • 200g tinned chopped tomatoes
  • 500ml chicken or vegetable stock
  • 2 tbsp tomato purée
  • 1 bay leaf
  • 1 sprig fresh rosemary
  • 1 tsp dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 pinch sugar (optional, to balance acidity)
  • Fresh parsley, chopped, to garnish
  • Freshly grated Parmesan, to serve
  • Cooked pasta (e.g. pappardelle or tagliatelle)
METHOD

Conventional Slow Cook

  • Start by heating the olive oil in a large, heavy-based pan over medium heat. Season the pork cheeks with salt and pepper, then sear them on all sides until golden brown. Remove and set aside.
  • In the same pan, reduce the heat slightly and add the onion, celery, and carrot. Sauté for 8–10 minutes until softened and lightly golden. Add the garlic and cook for a further minute, stirring frequently to avoid burning.
  • Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes until slightly reduced.
  • Stir in the tomato purée, passata, tinned tomatoes, and stock. Add the bay leaf, rosemary, and oregano. Season with a little more salt and pepper. If you find the sauce overly tangy, stir in a pinch of sugar to balance the flavours.
  • Return the pork cheeks to the pan, ensuring they are submerged in the sauce. Cover with a lid and simmer gently on low heat for 3–4 hours, stirring occasionally. The cheeks are ready when they are meltingly tender and easily pulled apart with a fork.
  • Remove the pork cheeks from the sauce and shred them with two forks. Discard the bay leaf and rosemary sprig. Return the shredded pork to the sauce and mix well. Taste and adjust the seasoning as needed.
  • Serve the ragu over freshly cooked pasta, generously garnished with chopped parsley and Parmesan.

Ninja Foodi or similar Method

Sear the pork cheeks:

  • Set the Ninja Foodi to 'Sear/Sauté' mode and heat the olive oil.
  • Season the pork cheeks with salt and pepper, then sear them on all sides until golden brown. Remove and set aside.

Cook the vegetables:

  • In the same pot, add the onion, celery, and carrot. Sauté for 6–8 minutes until softened and slightly golden. Add the garlic and cook for another minute.

Deglaze the pot:

  • Pour in the white wine and stir, scraping up any browned bits from the bottom. Let the wine simmer for 2–3 minutes.

Build the sauce:

  • Stir in the tomato purée, passata, tinned tomatoes, and stock. Add the bay leaf, rosemary, and oregano. Adjust the seasoning with salt, pepper, and a pinch of sugar if needed.

Pressure cook:

  • Return the pork cheeks to the pot, ensuring they are submerged in the sauce. Secure the lid and set the Ninja Foodi to 'Pressure Cook' on High for 40 minutes.
  • Once done, let the pressure release naturally for 10 minutes, then manually release the remaining pressure.

Shred the pork:

  • Remove the pork cheeks from the sauce and shred them with two forks. Discard the bay leaf and rosemary sprig. Return the shredded pork to the sauce and stir well.

Simmer to thicken (optional):

  • If the sauce is too thin, switch to 'Sear/Sauté' mode and simmer for 5–10 minutes until the desired consistency is reached.

Serve:

  • Spoon the ragu over freshly cooked pasta, garnished with parsley and Parmesan.

Shop for Ingredients

Pork Cheek Oysters

Rare Breed Pork – Cheek – (Oyster)

A single muscle from the centre of the pork jowl.

These oyster cut cheeks are marbled with fat that gives them tremendous flavour when slow cooked.

These delectable morsels are a hidden gem in the world of meat cuts. Oyster cut pork cheeks are a true delicacy, known for their exceptional tenderness and rich, tasty meat.

£18.50

View Product

Sides and Matches for Pork Cheek Ragu

To complement the rich and hearty nature of pork cheek ragu, consider these sides and matches. They balance the dish while enhancing its flavours and textures:

Sides

  • Garlic Bread
    Crisp, buttery slices of garlic bread are perfect for mopping up the rich tomato sauce. Add a sprinkle of parsley or Parmesan for extra flair.
  • Creamy Polenta
    Soft, buttery polenta is a classic pairing that acts as a rich, creamy base for the ragu. Stir in a little Parmesan and butter for added depth.
  • Roasted Vegetables
    Roast courgettes, aubergines, or peppers with olive oil, garlic, and a sprinkle of thyme to add a smoky, caramelised flavour that contrasts nicely with the ragu.
  • Steamed or Sautéed Greens
    Serve with tenderstem broccoli, green beans, or wilted spinach tossed in olive oil and garlic to add a fresh, slightly bitter element to balance the richness.
  • Mashed Potatoes
    A dollop of creamy mashed potatoes infused with butter and a touch of nutmeg provides a smooth, comforting side.
  • Fennel and Orange Salad
    Thinly sliced fennel and orange segments dressed with olive oil and a splash of lemon offer a crisp, zesty counterpoint to the ragu.

Matches

  • Pasta
    Besides the usual suspects like pappardelle or tagliatelle, consider gnocchi or rigatoni for a slightly different texture that clings well to the sauce.
  • Crusty Bread or Focaccia
    A warm, crusty loaf or herbed focaccia complements the dish while adding a chewy texture.
  • Risotto
    A light Parmesan risotto or one infused with saffron creates a creamy, luxurious base to spoon the ragu over.
  • Cheese Platter
    A small side of Italian cheeses like pecorino, aged Parmesan, or creamy burrata works as a savoury addition.

Related Recipes & Guides

Pork Recipe Collection

Rare Breed Pork Baby Back Ribs - Grid Iron Gourmet h
Read More

Slow-Cooked Favourites

Onglet Bourguinon h
Read More
Preparation Time: 20 minutes
Cooking Time: 3–4 hours

Hot Tips

  • For extra richness, add a splash of cream or a knob of butter to the sauce just before serving.
  • Add a splash of balsamic vinegar at the end for a hint of sweetness and depth.
  • This dish tastes even better the next day, so make extra and store in the fridge.
  • Allow the ragu to rest for 10–15 minutes before serving to let the flavours meld.

Pairings

The rich, slow-cooked flavours of pork cheek ragu pair wonderfully with a variety of drinks. Choose options that complement the dish’s savoury depth and tomato-based sauce:

Alcoholic Pairings

  • Red Wine
    • Chianti Classico: Its bright acidity and red fruit notes balance the richness of the ragu.
    • Barbera d’Alba: Smooth, fruity, and medium-bodied with just enough acidity to cut through the sauce.
    • Sangiovese: An Italian classic with earthy, herbal notes that echo the ragu’s flavours.
    • Syrah/Shiraz: Full-bodied with hints of spice and dark fruit, perfect for enhancing the pork’s robust taste.
  • White Wine
    • Vermentino: Crisp, with citrus and herbal notes to lift the heaviness of the sauce.
    • Pinot Grigio: A refreshing option with enough acidity to stand up to the tomato base.
  • Beer
    • Amber Ale: Malty and slightly sweet, it balances the savoury, umami flavours.
    • Belgian Dubbel: Rich, dark, and slightly spicy, it pairs well with the ragu’s depth.
  • Cocktails
    • Negroni: The bitterness of Campari and the herbal gin notes contrast beautifully with the rich sauce.
    • Aperol Spritz: Light, slightly bitter, and effervescent, it refreshes the palate.

Non-Alcoholic Pairings

  • Sparkling Water with Lemon
    A simple, crisp option to cleanse the palate between bites.
  • Herbal Iced Tea
    Mint or chamomile iced tea offers a cooling contrast to the warm, hearty ragu.
  • Tomato and Basil Mocktail
    A non-alcoholic, savoury drink that mirrors the dish’s Italian essence.
  • Ginger Ale
    Slightly spicy and sweet, ginger ale adds a refreshing element.
  • Fresh Lemonade
    The acidity and sweetness brighten up the rich, slow-cooked flavours.

Hot Tip

When choosing a drink, aim for balance:

  • Acidity in wine or non-alcoholic options helps cut through the richness.
  • Avoid overly sweet beverages, as they may clash with the savoury, tomato-based sauce.

Recipe Collections

Grid Iron Company

Grid Iron Meat is part of The Grid Iron Company Ltd.

Instagram Facebook-f Youtube Pinterest Twitter

Meat

Charcuterie

Commitment

Fareshare Yorkshire

We’re proud to support FareShare Yorkshire.

Help us raise funds here.